How do I make it?

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1. Preheat the oven at 400 F and bake whole eggplant (washed and pat dried) for 45 mins

2. Start off by chopping the onions

3. Heat a pan on medium-low flame and melt the 1 tbsp ghee or avocado oil in it

4. Now add onions and sautee till they turn golden brown. Keep the flame on medium

5. In the meantime blend the ginger and garlic into a paste. Don’t discard the blender container we will be blending the tomatoes in it next

6. Once the onions are done add ginger garlic and sautee for about 3 mins

7. Blend the tomatoes in the blender to make a puree

8. Add tomatoes to the pan from step 7 and cook till the tomatoes lose all of the water.  Keep stirring every 5-10 mins. This is a critical step, make sure all of the water evapourates from tomatoes before you move to the next step. Your tomatoes will become like a thick paste when they are done

9. Add salt, pepper, cumin powder and crushed red pepper flakes and stir for couple of minutes. Bring the flame to a low

10. By this time your eggplant should be ready to be taken out of oven. You can check the eggplant by poking a fork into it. It should really soft at this point in time. Before taking it out of the oven, broil the eggplant for 5 mins

11. Let the eggplant completely cool down

12. Once the eggplant has cooled down it will be very easy to peel the skin off

13. Peel the skin off of the eggplant and chop the eggplant into 1 inch pieces

14. Add these eggplant pieces to the pan from step 9 and mix well

15. Cook for another 10 mins with lid on on medium flame

16. Serve your roasted eggplant with freshly squuezed lemon juice and with Love.